One night last week, we were finishing the last remnants of the Thanksgiving turkey in a frittata and LL said, “I don’t think you mentioned on the blog how we cooked the turkey.”

She was right, and since the method is not one we had used before, I’ll tell readers what we did.

We have long participated in the Cult of Brining, but this year LL elected to follow the Path of High-Heat. The instructions came from the Gourmet magazine issue of November 2005, but there are myriad recipes on the Internet. The idea is simple: Salt, pepper and an oven set at 450 degrees; roast for approximately two hours. The result was a glistening dark bronze skin and meat — even white meat — of surpassing moistness and tenderness.

And a kitchen filled with smoke, a factor that brought some consternation to guests when they arrived, as in, “Hi, here are the desserts. Shall I call 911?”

We roasted the bird in the wall oven instead of the oven on the Viking range, which is bigger and could take all the side dishes at once. The fans are in the hood over the range, so naturally they couldn’t do as effective a job in sucking out the smoke as they would have if the turkey had been in that oven.

So, Big Oops, but, boy, that turkey was good.